Easy Mini Mocha Mousse
This easy mocha mousse is perfect for making ahead and serving after dinner or any special occasion.
Disclosure: Some of the links below are Amazon affiliate links. This means that at no additional cost to you, if you click through and make a purchase I will earn a commission.
I have memories of my mom making mocha mousse when I was little. It was one of her go-to recipes for serving as dessert when we had company over. This was the perfect dessert to serve for when we had guests since she could make it all in advance.
Making Mocha Mousse
I don’t know why it has taken me so long to make this mocha mousse myself. Perhaps it’s because I spent years entrenched in diet culture and often skipped over recipes that called for heavy cream. Or perhaps, just as likely, it’s because it seemed like it would be complicated.
Fortunately, I’m here today to show you how simple it is to make mousse. I’m calling this mini mocha mousse because the portions are small (but mighty). You could make fewer servings or double the recipe to make them bigger, but in my opinion, they are so decadent that these little servings are all you need.
This recipe is adapted from a recipe for chocolate mousse in the Swedish cookbook, Vår Kokbok, which is what my mom based her recipe on. It calls for just 5 ingredients, but you could make it without the coffee or skip the sugar if you like your chocolate less sweet.
Ingredients Needed for Mini Mocha Mousse
Dark chocolate – Any quality dark chocolate bar will do. Look for bittersweet baking bars. I used this Guittard 70% dark chocolate.
Egg yolk – This thickens the mousse mixture and boosts the richness.
Coffee – A strong, robust coffee is ideal and adds to the flavor depth; you could use regular or decaf coffee. I used our Nespresso maker to make espresso, which worked well in this recipe. (You could skip the coffee and add a teaspoon of vanilla if you prefer).
Sugar – Both powdered sugar and granulated sugar will work.
Heavy cream – This is key to making the fluffy mousse. You could also use heavy whipping cream.
Toppings for Your Mini Mocha Mousse
Top your mocha mousse with any of the below or keep it simple and serve straight up!
- Whipped cream (I like unsweetened to contrast with the sweetness of the mousse)
- Shaved dark chocolate or cocoa powder (sprinkle on the whipped cream)
- Fresh berries
Helpful Equipment
- Double boiler (or use a pyrex or metal bowl over a pot of water)
- Whisk
- Spatula
Other Recipes You Might Like
- Kärleksmums – Swedish Chocolate Cake with Mocha Glaze and Coconut
- Simple Chocolate Fondue Snack or Dessert Board
- Simple Swedish Chocolate Cake (Kladdkaka)
- Swedish Chocolate Cookies (Chokladsnittar)
- Chocolate Chia Seed Pudding
Easy Mini Mocha Mousse
Ingredients
- 4 ounces bittersweet chocolate baking bars 70% cacao
- 1 ½ tablespoons granulated or powdered sugar
- 3 tablespoons strong coffee or espresso regular or decaf
- 1 egg yolk
- ¾ cup heavy whipping cream
Toppings
- whipped cream
- shaved dark chocolate
- fresh berries
Instructions
- Melt chocolate in a double boiler or heat proof bowl over water on medium heat.
- Remove the pot or bowl with the melted chocolate from the heat. Mix in the sugar, coffee, and egg yolk until smooth. Remove from heat and let cool a bit, until lukewarm. (You don't want it so hot that it melts the whipped cream, but you also don't want it so cool that it starts to harden.)
- Meanwhile, whip the heavy cream until stiff peaks start to form.
- Use a spatula to fold the chocolate mixture into the whipped cream. Combine until just mixed–you don't want to overmix or it will be too dense.
- Dollop the mousse into 6 little coffee cups, glasses, or bowls.
- Chill in the refrigerator for one hour. (They will keep for up to 3 days if tightly covered).
- Remove from the refrigerator 10-15 minutes before serving. Serve with desired toppings and enjoy!
Leave a Reply